Anthony Bourdain on Why Street Food is So Important

When someone is truly passionate about something, they can’t help but emanate a strong understanding and love about everything surrounding this passion. Take a cue from Anthony Bourdain, by far one of the most influential chefs in the world. Joining the World Street Food Congress 2017 held at the Mall of Asia Concert Grounds, Bourdain was the keynote speaker and highlight of the Dialogue, along with other chefs and industry leaders.

Here are just some of the key insights we picked up from his speech:

“There is nothing more political than food; food is a reflection of who we are, where we come from, what we love, and the things that we eat are a direct reflection of our histories,” he says, with the belief that creating food is about transforming a humble ingredient into a delicious dish that represents the culture and resourcefulness of people from all over the globe.

These heritage street vendors and multi-generational operations have been doing just that for decades, and Bourdain believes that because of the integrity and culture that street food represents, it is a business worth saving and preserving.

He states that food is the number one determining influencer for the average American tourist to decide where they’re gonna go, and where to spend their hard earned money. This holds true in Bourdain’s native land of America, and it’s also accurate here in the Philippines.

“Food is something every culture clings to. It is a reflection of who we are, and it always offers a new experience,” says Bourdain. The key to being unique is in the delivery and execution of the food. Take for example sisig, made from the parts of a pig’s head and liver, which are ingredients that most people wouldn’t want to use. But because of the Filipino culture of leaving nothing to waste, these are turned into a stunning delectable dish that even Bourdain praises highly.

Moreover, every place has its own type of food that people flock to, something that drives an emotional attachment even Michelin star chefs crave. Bourdain describes it as “experiencing food like a child lost in the moment.” Chefs or food business owners, then, have the advantage when they maximize this emotional attachment, and create not just food that people love, but a feeling they can keep coming back to.

Finally, Bourdain explains why he enjoys the food in the Philippines so much. Even though the Philippines doesn’t technically have street food like what is present in different countries, each region has special delicacies that represent a culture that has been around for years. With these bursts of flavor and emotion in just one bite, the cuisines that our ancestors have passed down through generations is timeless and tells a story that is worth hearing.